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Friday, July 11, 2014

Julie's Stacked Breakfast Omelet

This is a fun way to serve an omelet... and it tastes superb too. Everyone in the house
will LOVE this delicious new way to eat eggs and hashbrowns!! You can 
make enough for one person or for 10 people....its very versatile that way. 

Julie's Stacked Breakfast Omelet
1-2 potatoes, grated (more if you are serving more than 2 people)
3 T. butter (real butter)
season salt

Melt butter in a small frying pan. Place freshly grated potatoes into hot butter. Spread potatoes out so they cover the bottom of the pan. Add as much salt, pepper and season salt as desired. Cook on medium high until potatoes are browned and crispy then flip over. Potatoes should be pretty much cooked together and will form a "patty". Continue to cook until other side is done. When done set aside while you cook the omelet. 

4 eggs
1/2 c. cooked, crumbled bacon
1/2 c. cheddar cheese, shredded
2-3 T. butter (real)

Beat eggs in a small bowl. Melt butter in a small frying pan. Pour eggs into HOT pan with melted butter. Cook until edges are set up. Add cooked bacon. Continue to cook until you can see that the eggs are almost done, flip over and cook other side. Top with cheese. Remove from pan. Cut "potato patty" in half, place each half on a plate. Cut "omelet patty" in half, place each half  of omelet on each potato half (refer to picture if you are confused). Serve immediately. 


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